Cod with Broccoli and Pea Puree

Ingredients

• 400 g Broccoli
• 1 Shallot
• 1 Garlic clove
• 3 tbsp Rapeseed oil
• 125 ml Vegetable broth
• 200 g Peas (frozen; thawed)
• 500 g Cod fillet (4 Cod fillets)
• 0.5 Bio Lemon (zest and juice)
• 0.5 tsp Fennel seeds
• 0.5 tsp Coriander seeds
• 10 g Spelt whole grain flour (1 tbsp)
• Salt
• Pepper
• 2 sprigs Mint
• 20 g Sour cream (1 tbsp)
• 150 ml Milk (3.5% fat)
• nutmeg

Instructions

1. 1.

   Clean the broccoli, wash and cut into florets. Peel and chop the shallot and garlic. Heat 1 tbsp of oil in a pot. Sauté the shallot and garlic for 2 minutes over medium heat. Add the broccoli and sauté for 3 minutes. Pour in the broth and simmer covered for 8 minutes over low heat. Add the peas and simmer covered for 5 minutes.

2. 2.

   Meanwhile, rinse the fish, pat dry, drizzle with lemon juice and let it sit for 5 minutes. Heat the remaining oil in a pan. Roughly crush the fennel and coriander seeds in a mortar and fry in the hot oil for 2 minutes over medium heat. Pat the fish dry, dredge in flour and fry in the oil for 3 minutes. Flip and fry for another 3 minutes. Season the fish with lemon zest, salt and pepper and simmer covered for 5 minutes over low heat until done.

3. 3.

   In the meantime, wash, shake dry, chop the mint and mix with sour cream with the broccoli. Puree finely and season with salt and pepper.

4. 4.

   For the foam, season the milk with salt, pepper and freshly grated nutmeg and heat. Arrange the vegetable puree with the fish on plates. Whisk the seasoned milk well and pour some foam over the fish.